Tardka (garnish to add to soup after beans are done): Saute on medium-low heat (with water or oil) for 5 minutes in a small pan: 1/4 onion, 1/4 jalapeno, & 1 tsp cumin seeds.

Serve soup over chopped spinach & roasted or steamed cauliflower & carrots, + steamed broccoli. This is how I eat my soups. The husband serves his over leftover quinoa or brown rice. Top w/ tofu sour cream (optional–see my post on The Colorful Vegan FB page on how to make this (12/3/14) + green chile hot sauce or salsa.